Instructions: PAN: 18 BY 24-INCH ROASTING PAN (2 PANS) TEMPERATURE: 400F. OVEN

1. PLACE 4 LB 8 OZ RICE, 1 CUP MELTED SHORTENING OR SALAD OIL AND 1 1/2 CUPS ONIONS IN EACH PAN. STIR WELL TO COAT RICE.

2. PLACE IN OVEN; COOK UNTIL LIGHTLY BROWNED, ABOUT 25 MINUTES.

3. COMBINE TOMATOES, SALT, PEPPER, CUMEN, AND WATER.

4. POUR ABOUT 1 1/2 GAL TOMATO MIXTURE OVER RICE IN EACH PAN: STIR WELL. COVER, RETURN TO OVEN; BAKE ABOUT 1 HOUR OR UNTIL RICE IS TENDER.

5. STIR LIGHTLY WITH FORK. SERVE HOT.

NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.

NOTE: 3. RICE MAY BE PREPARED ON TOP OF RANGE. FOLLWO STEP 1. IN STEP 2, HEAT AT MEDIUM HEAT UNTIL RICE IS LIGHTLY BROWNED; STIR OCCASIONALLY. FOLLOW STEP 3. IN STEP 4, BRING RICE MIXTUE TO A BOIL; COVER; REDUCE HEAT; COOK UNTIL RICE IS LIGHT AND FLUFFY. FOLLOW STEP 5.

NOTE: 4. RICE MAY BE PREPARED IN STEAM-JACKETED KETTLE. IN STEP 1, PLACE RICE, SHORTENING, AND ONIONS IN KETTLE. HEAT UNTIL RICE IS LIGHTLY BROWNED STIRRING OCCASIONALLY. OMIT STEP 2. FOLLOW STEP 3. ADD TOMATO MIXTURE; BRING TO BOIL; COVER; REDUCE HEAT AND COOK 20 MINUTES AT MEDIUM HEAT. UNCOVER; COOK AN ADDITIONAL 5 MINUTES. OMIT STEP 4. FOLLOW STEP 5.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE: 6. TWO NO. 10 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE NO. A-4.

SERVING SIZE: 3/4 CUP (5

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